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THE EFFECT OF COOKING ON CARAPACE LENGTH OF SOUTHERN ROCK LOBSTER, JASUS EDWARDSII (HUTTON, 1875) (DECAPODA, PALINURIDAE)

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image of Crustaceana

In several Australian states, the claimed potential for shrinkage of rock lobsters during cooking is a problem for enforcement of rock lobster fisheries regulations based on a minimum legal size. In Tasmania, uncertainty about the potential for shrinkage of rock lobster (Jasus edwardsii) regularly prevents prosecution. We tested the potential for shrinkage of rock lobsters by cooking 21 animals under typical industry protocols. Cooking had no statistically detectable effect on carapace length.

Dans plusieurs états australiens, la potentiel de rétraction des langoustes à la cuisson, avancé dans les revendications, constitue un problème pour faire respecter la législation de la pêche de la langouste fondée sur une taille légale minimale. En Tasmanie, l'incertitude sur la rétraction de taille de la langouste (Jasus edwardsii) est un obstacle régulier aux poursuites judiciaires. Nous avons testé le potentiel de rétraction des langoustes chez 21 animaux soumis à la cuisson suivant les protocoles utilisés dans l'industrie. La cuisson n'a eu aucun effet statistiquement décelable sur la longueur de la carapace.

Affiliations: 1: Tasmanian Aquaculture and Fisheries Institute, G.P.O. Box 252-49, Hobart 7001, Tasmania, Australia

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/content/journals/10.1163/15685400151067173
2001-02-01
2016-12-04

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